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Thursday, January 15, 2009

Chocolate Fondue

This is an incredibly easy, unbelievably good dessert recipe to know. You can whip it up between dinner and dessert; your guests (or family) will think you are quite the gourmet chef. Using good chocolate is key since there are so few ingredients. We're partial to Ghiradelli Bittersweet chips. Our favorite dippers: pound cake, angel food cake, bananas, strawberries, apples, shortbread, cookies in general, other "snack cakes" (i.e. un-iced cakes).

3/4 c. heavy cream12 ounces good quality chocolate, broken into small pieces if not "chips"1-2 tablespoons Cognac, brandy, or other liqueur

Heat the cream until hot in a small saucepan; it will start to bubble slightly at the edges. Pour in the chocolate, move the saucepan off the heat, and let it sit for 3 minutes (resist the urge to stir! Just make sure the chocolate is all under the cream or close to it and walk away...).

The best part: after 3 minutes, start stirring. The fondue will come together as you stir, slowly and gently. Then, stir in your chosen alcohol (this helps cut the taste and keep the fondue smoother). Pour into desired fondue pot and serve.

Serves 4-6 amply

Store leftover fondue in fridge; heat to reuse (or just scoop some out and eat as candy)

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